This week in my CSA box I received root veggies for the first time. But more importantly – I also received cabbage, which I had been waiting for to cook some borscht. Then I walked home with all my veggies in tow, and entered my hot apartment with sweat dripping down my face. Soup was a little out of the question, so coleslaw it was!
Unfortunately, my mayonnaise had expired. Luckily, I remembered this creamy cashew dressing I really liked, so I whipped up the coleslaw on the spot! It doesn’t look like much (also why I don’t have a picture of it), but what it lacks for in looks, it makes up for in taste! I have a feeling it’s not going to last too long in my fridge. This dish won’t have a chance to go bad: I think I might even have it for breakfast tomorrow as well as lunch!
dieting, Recipes, vegetarianism
1 head cabbage
1 bell pepper
a few smallish cooked beets
a few small cooked potatoes
1 sweet onion, roasted
Fresh basil, tarragon, and thyme to taste
1/2 cup water
1/2 cup cashews
1/4 cup mustard (Dijon preferred)
1/4 cup miso
6 tablespoons fresh lemon or lime juice
1/2 cup nutritional yeast
1 medjool date
If you haven’t cooked the root vegetables, do so. (I used a pressure cooker, but you can boil the potatoes and beets, but roast the onion in a hot toaster oven while you’re preparing everything else.)Place all dressing ingredients into blender or food processor and process until smooth. Set aside. Finely shred the cabbage, cucumber, zucchini, and pepper. Chop the beets, potato and onion into bite-size chunks. Combine the dressing, cooked veg and fresh veg and stir until everything is coated. Take hunks of fresh thyme, tarragon, and basil, chop finely and add to the mix.